Aşçılık Ön Lisans Diploması

ISCO: 08

ISCO: 08

As it is in the whole world, gastronomy is a rising value in our country. Depending on this value, people's eating and drinking needs are increasing. Institutions and organizations that are actively working to meet these demands are increasingly in need of qualified staff. To meet this need, local cuisine, world cuisines, modern kitchen applications and different presentation techniques are taught to students on culinary education. Our students who are studying in the Cooking Program have the opportunity to do these trainings practically in the kitchen of our school. Those who finish the cooking program are awarded the title "Cooking Professional". Graduates of the culinary program can find places to work in cafeterias, catering establishments, private or official institutions.

The education and training are carried out in the form of formal and distance education as foreseen in the program.

The student does an internship at workplaces in the sector in accordance with the "Anadolu University Vocational Schools Compulsory Internship Directive" and Eskişehir Vocational School "Internship Guide".

• To be able to explain the United Nations Sustainable Development Goals at a minimum level
• Work within a team or independently
• Prepare dishes from Turkish and world cuisines, managing a process to meet the requirements
• Make decisions about work under work intensity, stress and pressure
• Apply national and international legal regulations, professional standards, and ethical principles related to the field
• Explain various topics such as menu planning, cooking methods, presentation and service, material procurement and stock applications
• Communicate effectively with guests and collaborators by transferring the knowledge acquired through written and oral communication at the level of basic skills
• Use the information and communication technologies together with computer software at a basic level
• Explain the main theories, facts, concepts and principles in the field of tourism at a basic level
• Develop knowledge, skills and competences with the awareness of lifelong learning
• Apply the social responsibilities and entrepreneurial skills
• Apply crisis management and basic first aid methods
• Follow the basic developments related to the field and to be able to solve the problems at a basic level
• Communicate with colleagues and guests within the required qualities of reading, comprehension, speaking and writing skills in a foreign language
• Apply personal care (cleaning, clothing, appearance), hygiene, and sanitation rules required by the tourism sector

Our graduates possess the key competencies listed below at a pre-advanced level.

• Literacy competency
• Multilingual proficiency
• Mathematical competence and competence in science, technology and engineering
• digital competence
• Personal, social and learning to learn competence
• civic competence
• Entrepreneurial competence
• Cultural awareness and expression competence

A variety of assessment methods such as mid-term(s), assignment(s), exercise(s), project(s), practice(s), and a final exam are implemented in the programme. Assessment methods may include classical test(s), multiple-choice test(s), homework(s), performance evaluation(s), and product evaluation(s). In order to graduate from the programme, cumulative GPA must be minimum 2.00. A course grade is constituted by evaluating the above stated elements and given by using letters. Letter grades and their associated coefficients are as follows;

The students' success at the taken courses are assessed by a various evaluations throughout the semester followed by a final exam. The evaluating semester activities are determined by the instructor. These activities can consist of at least two midterms, quizzes, kitchen performances and presentations, in general. The contributions of these activities to the final grade of the courses are determined by the instructor and it is assigned at the beginning of the semester. Exams are generally written exams.At least 70% attendance is mandatory for the courses. Students, who fall below 70% attendance of any course, cannot attend the final exam of that course and get DZ letter grade, failure to lack of attendance. The students, who take DZ from any of course, must register to that course again at the following semesters. The exams' questions depend on the learning outcomes and subordinate skills of the related courses.The student's success at the end of the semester is determined by the final grade of each course which is either of the letter grades given below. The exam grade intervals corresponding to the letter grades are determined by the instructor.Letter grade in Anadolu University ECTS Letter Grade AA A AB A BA B BB B BC C CB C CC D CD D DC E DD E FF FThe letter grades between AA-CC are pass grades, FF is fail grade. CD, DC, and DD letter grades are conditional grades such that they are pass grades if the cumulative grade point average of the student is 2.0 and above, otherwise, fail grade.

To monitor the quality of higher education programs;

YÖK is responsible for planning, organizing, managing and supervising the education, training and other activities carried out in higher education institutions.

“University Monitoring and Evaluation Reports” of higher education institutions are published every year within the framework of the criteria determined by YÖK. The reports prepared according to these reports, which include quantitative and qualitative evaluations of higher education institutions, are also shared with the public by YÖK.

Quality assurance of undergraduate programs in higher education is provided according to the "Procedures and Principles for Ensuring Quality Assurance of Higher Education Diploma Programs":

1. Creation and Approval of Curriculum:

1.1. YÖK determines the minimum standards and criteria required for opening undergraduate departments and programs in higher education institutions.

1.2. The curriculum of undergraduate programs in higher education institutions and the learning outcomes that each program will provide to students are determined by the senates of higher education institutions in accordance with the basic principles determined by YÖK on these matters.

1.3. The curriculum of the National Core Education Programs is implemented by higher education institutions with the approval of the Council of Higher Education after being approved by the relevant Deans' Council.

2. Measurement and Evaluation: The measurement and evaluation of the learning outcomes that each undergraduate program will provide to the student is carried out in accordance with the education, training and examination regulations prepared by higher education institutions in accordance with the basic principles determined by YÖK on these issues.

3. Certification: Students enrolled in undergraduate programs receive a bachelor's degree if they successfully complete the course credits and other obligations determined by higher education institutions.

4. Self-Assessment-External Assessment: In the context of continuous monitoring, higher education institutions enter the “Internal Institutional Assessment Reports” of the previous year into the Information System prepared by the Higher Education Quality Board (YÖKAK) at the beginning of each year. YÖKAK shares the “Institutional Feedback Report” prepared by YÖKAK regarding the external assessment of higher education institutions with the public. In addition, accreditation decisions made by accreditation institutions authorized or recognized by YÖKAK also show that the quality assurance of the program qualifications is provided. YÖKAK conducts regular review activities regarding the qualifications determined in accordance with its legislation.

The Hotel, Restaurant and Catering Services Department Cooking Program has been accredited by the Tourism Education Evaluation and Accreditation Board (TURAK) to be valid between January 1, 2024 and December 31, 2025

General admission requirements stated under Info on the Institution on this website are beingapplied to start this programme.

May apply to bachelor's programmes in related fields of study provided that the student obtains sufficient score in the Vertical Transfer Examination administired by the Student Selection Centre or may apply to bachelor's degree completion programmes in related fields of study in Distance Education System.

1.Higher Education Law No. 2547

1.1. Regulation on the Principles of Transfer Between Associate and Undergraduate Programs in Higher Education Institutions, Double Major, Minor and Inter-Institutional Credit Transfer

1.2. Regulation on the Continuation of Undergraduate Education for Graduates of Vocational Schools and Open Education Associate Degree Programs

2.Higher Education Law No. 2547 (Additional Article-35)

2.1.Higher Education Quality Assurance and Higher Education Quality Board Regulation

The qualification is valid at all times.